This Pumpkin Ricotta Pasta Bake is a cozy dish that combines creamy ricotta cheese and sweet pumpkin in a warm pasta hug. It’s delicious and perfect for chilly days!
Honestly, who wouldn’t want cheesy, pumpkiny goodness in one bite? I love serving it with a sprinkle of fresh herbs on top for extra flavor. Yum!
Key Ingredients & Substitutions
Pasta: Penne is great for this bake because its shape holds the sauce well. You can swap it with rotini or ziti if needed.
Pumpkin Puree: Using canned pumpkin is easy and still tasty. If you’re feeling adventurous, fresh pumpkin works too; just roast and puree it. But be mindful of the texture—make sure it’s smooth!
Ricotta Cheese: Ricotta adds creaminess. If you’re looking for a lower-fat option, try cottage cheese or even Greek yogurt mixed with a bit of cream cheese.
Cheese: Mozzarella is stretchy and delicious here. Feel free to use a blend of cheeses such as cheddar or gouda for a different flavor profile. Parmesan brings a nice salty bite—can’t skip that!
Herbs: If fresh sage and thyme aren’t available, you can use dried herbs. Just remember that dried herbs are more concentrated, so adjust accordingly—usually, one-third of the amount works well.
How to Sauté Onions and Garlic Perfectly?
Sautéing onions and garlic brings out their sweet, aromatic flavors. To do it right, follow these tips:
- Use medium heat; too high will burn them.
- Add onions first and cook until they are soft and translucent, about 4-5 minutes.
- Then add garlic and cook for another 1-2 minutes. Stir often and watch closely—garlic can char quickly!
- This technique ensures that your base has a rich flavor that’s essential for the dish.
Pumpkin Ricotta Pasta Bake
Ingredients You’ll Need:
- 12 oz (340 g) penne pasta
- 1 ½ cups pumpkin puree (canned or fresh)
- 1 ½ cups ricotta cheese
- 1 cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp dried sage (or 1 tbsp fresh sage, chopped)
- 1 tsp dried thyme (or 1 tbsp fresh thyme, chopped)
- ½ tsp ground nutmeg
- Salt and pepper, to taste
- Fresh sage leaves, for garnish (optional)
- ½ cup pasta cooking water (reserved)
How Much Time Will You Need?
This Pumpkin Ricotta Pasta Bake takes about 15 minutes to prep and around 25-30 minutes to cook. So, you’re looking at a total of about 45-50 minutes before you can enjoy this creamy, cheesy delight!
Step-by-Step Instructions:
1. Get Ready to Bake!
Start by preheating your oven to 375°F (190°C). Grab a 9×13 inch baking dish and give it a light coating of olive oil or spray it with cooking spray to prevent sticking.
2. Cook the Pasta!
In a large pot, bring salted water to a boil. Add the penne pasta and cook it according to the package instructions until it’s just al dente (a little firm). Once done, drain the pasta and make sure to save about ½ cup of that starchy cooking water—set it aside for later!
3. Sauté the Aromatics!
While your pasta is cooking, heat up the olive oil in a large skillet over medium heat. Toss in the chopped onion and sauté for about 4-5 minutes until it softens and becomes translucent. Next, add the minced garlic, sage, and thyme. Cook for another minute or two until it smells amazing! Then, take it off the heat.
4. Create the Pumpkin Filling!
In a large mixing bowl, combine the pumpkin puree, ricotta cheese, and the sautéed onion and herb mixture. Add in the nutmeg, and sprinkle with salt and pepper. Mix everything together until it’s nicely blended. If it feels a bit thick, lighten it up with a splash of the reserved pasta water.
5. Combine Pasta and Pumpkin Mixture!
Now, it’s time to mix the pasta in! Gently fold the cooked penne into the pumpkin-ricotta mixture until all the pasta is coated.
6. Layer and Bake!
Take half of the pasta mixture and spread it evenly into your greased baking dish. Sprinkle with half of the mozzarella and Parmesan cheese on top. Add the rest of the pumpkin pasta mixture and layer with the remaining mozzarella and Parmesan.
7. Oven Time!
Place the baking dish in the oven and let it bake uncovered for about 20-25 minutes, or until the top is bubbly and golden brown—yum!
8. Let It Rest!
Once it’s out of the oven, let it sit for about 5-10 minutes. This waiting time helps it set just a bit, making it easier to serve.
9. Garnish and Serve!
If you like, sprinkle some fresh sage leaves on top for a lovely presentation. Serve warm, dig in, and enjoy the creamy, comforting flavors of pumpkin and ricotta in every bite!
This dish promises a rich blend of flavors and is a perfect vegetarian option for cozy meals, especially during the fall season. Enjoy!
Can I Use a Different Type of Pasta?
Absolutely! While the recipe calls for penne pasta, you can easily substitute it with other shapes like rotini, ziti, or fusilli, as they all hold the sauce well.
Can I Make This Dish Gluten-Free?
Yes, you can use gluten-free pasta! There are many tasty gluten-free options available today that will work well in this recipe. Just follow the package instructions for cooking time.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. To reheat, simply warm it in the oven or microwave, adding a splash of water to keep it moist as it reheats.
Can I Add Other Vegetables?
Definitely! Feel free to toss in some cooked spinach, kale, or roasted butternut squash for added flavor and nutrition. Just remember to adjust cooking times if you add raw veggies to ensure they cook through.
